made celeri au gratin today, had to substitute the parmesan and had no cream, still great!
essentially you just cook celery in a tomato sauce, put cheese on top and bake it.
@Charinus transforms celery into fine dining! :)
the sauce is a pretty basic tomato sauce with onions and garlic and a dash of vinegar and half a teaspoon sugar. celery is quartered and cut into fine slices. cook in the sauce until it's soft. then just bake it with the cheese on top. original recipe calls for adding cream to the sauce before baking and using parmesan cheese.
@iron_bug same here, there always is celery but the only thing used for it is soup stock. prepared like this celery has an interesting flavor, savory but sweet. a bit like other cooked roots like carrots. the recipe is from celia brooks "world vegetarian classics". can be found "online" but is absolutely worth to have as book if you can find it used somewhere.
@kekkerel thats nice! unfortunately most of my things didn't grow that well. i really need to do the hügelkultur stuff next time, the soil here really is too meager.
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